Caprese Burger Recipe

Roast the peppers

Preheat broiler or set oven to 500°F (if using broiler, place oven rack ~6 inches from heat). Place whole red (and optional yellow) bell peppers on a foil-lined baking sheet. Broil or roast, turning occasionally with tongs, until skins are blackened and blistered on all sides, about 10–15 minutes total.

Transfer blistered peppers to a bowl and cover tightly with plastic wrap or place in a resealable bag for 10–15 minutes to steam — this loosens the skins.

Peel and seed the peppers: once cooled enough to handle, remove charred skin, stem and seeds. Slice roasted peppers into 1/2-inch strips. Toss with 1 tablespoon extra-virgin olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.

Prepare tomato

Slice the tomato into 1/4-inch thick rounds. Lightly season both sides of the tomato slices with a small pinch of salt. If tomatoes are very juicy, pat dry with a paper towel to avoid soggy burgers.

Form patties: place 1 lb ground beef in a bowl. Gently fold in 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon garlic powder — do not overwork the meat. Divide into 2 equal portions and form into patties about 3/4-inch thick, slightly larger than the buns as they will shrink while cooking. Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Cook patties: heat a heavy skillet or cast-iron pan over medium-high heat and add 1 teaspoon olive oil. When shimmering, add patties and cook without moving until a crust forms, about 3–4 minutes. Flip and cook second side 3–4 minutes for medium (adjust time for desired doneness). During the last 1–2 minutes of cooking, top each patty with 4 oz (half of the mozzarella) sliced or torn to cover so it softens and slightly melts. If skillet gets smoky, reduce heat to medium.

Alternatively, grill patties over medium-high heat 3–4 minutes per side, topping with mozzarella in the final minute and covering the grill briefly to help cheese melt.

Toast buns: while patties rest, butter the cut sides of 2 buns with the softened butter. In a separate skillet over medium heat, add 1 teaspoon olive oil and place buns cut-side down. Toast until golden, 1–2 minutes. Remove from pan.

Assemble burgers: place bottom bun on a plate. Add a few roasted pepper strips (about 3–4), then place the cheesed burger patty on top. Add 2–3 tomato slices, arrange 6 basil leaves (or to taste) over the tomato, and drizzle 1 tablespoon balsamic glaze over the basil and tomato. Finish with the top bun.

Serve immediately with extra roasted peppers and remaining balsamic glaze on the side if desired.